This I make to use in recipes
- Carbohydrate 23.1423675100939 g
- Cholesterol 85.4600000516171 mg
- Fat 31.1735887696023 g
- Fiber 0.493537506758171 g
- Protein 9.73808625156852 g
- Saturated Fat 19.2005907623529 g
- Serving Size 1 1 Cup (288g)
- Sodium 261.59000013855 mg
- Sugar 22.6488300033357 g
- Trans Fat 2.5952307514061 g
- Calories 408 calories
Step-by-step
- Process,
- Add the milk in a small saucepan and bring to simmer.
- In a large sauce pan over medium heat add the butter and let it melts. Add the flour and stir until the flour is incorporated in the butter, cook for a couple minutes or util there are no lumps.
- Slowly add the warm milk while whisking and cook for a few minutes or until the milk has thickened, stirring the whole time.
- Season with a touch of fresh grated nutmeg and salt and white pepper to taste.
- Turn off the heat and place it in a large bowl. Place a piece of plastic wrap directly over the cream sauce to keep a skin from forming. Refrigerate until ready to use.
Standard ratios printed on a page reveal nothing about the thermal dynamics required to hydrate starch granules properly without scorching the dairy solids. Achieving a velvety consistency relies heavily on the initial cooking of the fat and flour paste, because raw starches will impart a distinct, pasty flavor if they do not reach the proper cooking threshold before the liquid is introduced. Maintaining control over your heat source ensures the mixture thickens uniformly as starches swell and absorb the surrounding moisture.
- Scale the fat and flour in a precise 1-to-1 volumetric ratio when adjusting quantities, using exactly one-quarter cup of butter to one-quarter cup of flour for every four cups of milk.
- Whisk continuously while streaming the dairy into the pan to prevent localized hot spots from forming pockets of unhydrated flour.
- Bring the milk to a gentle simmer in a separate vessel before adding it to the roux, as cold liquids dramatically increase the risk of lump formation.
- Press a sheet of plastic wrap directly against the surface of the finished mixture while cooling to prevent an undesirable skin from forming on top.
- Store the chilled base in an airtight container for up to three days, gently reheating it over low heat with an extra splash of milk to restore fluidity.
Precision during the initial flour-cooking phase dictates the final mouthfeel of the preparation. Temperature management prevents scorching at the bottom of the pan while the sauce achieves its target viscosity.
